I’ve made these high altitude banana bread pancakes so many times over the years, and they continue to be a favorite. I originally called them “banana almond pancakes”, but the last time I made them, it struck me how much they taste like a delicious loaf of freshly baked banana bread! There’s such a sense of hominess associated with classic banana bread that’s warm from the oven, and these banana bread pancakes evoke all the same feelings of comfort.
These pancakes are so soft and fluffy, full of mashed bananas and buttermilk to keep them moist, with hints of almond extract, vanilla, cinnamon and nutmeg. Topped with pure maple syrup, sliced bananas and crunchy almonds, they make a wonderful breakfast that’s quick and easy to make.
Looking for more recipes like this? Don’t miss this bourbon banana pudding cake, oatmeal with caramelized bananas and hazelnuts, and banana cream pie.
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Ingredients
- Bananas. Mashed bananas add banana flavor, of course, but also moisture and natural sweetness. Make sure you’re using over-ripe bananas with plenty of black spots on the peel so they’re sweet and easy to mash.
- Buttermilk. Adds moisture and acidity, which makes these banana bread pancakes soft, tender and fluffy. Both whole and low-fat buttermilk work great in this recipe.
- Unsalted Butter. Melted butter adds fat, flavor and richness. You can also replace the butter with vegetable oil, if you prefer.
- Egg. Helps to emulsify the batter and binds everything together.
- Vanilla + Almond Extracts. Flavor. I love the addition of almond extract, but you can certainly leave it out, if you prefer.
- Dark Brown Sugar. Since the bananas are already sweet, you’ll only need a little extra sugar to sweeten the pancakes.
- All-Purpose Flour. Adds structure to the batter.
- Cinnamon + Nutmeg. A little spice enhances the flavors of the bananas, giving the pancakes a warm banana bread flavor.
- Baking Soda. Leavens the batter so the pancakes rise light and fluffy.
- Coarse Kosher Salt. Balances the sweetness.
- For Serving: softened butter, pure maple syrup, sliced bananas and chopped almonds
See the recipe card at the end of the post for the full ingredients list and instructions.
Instructions
- In a bowl, mash the bananas as smoothly as you can, then whisk in the buttermilk, egg, melted butter, vanilla and almond extracts, and brown sugar. It’s okay if there are small lumps of banana all throughout.
- Separately, whisk together the flour, spices, baking soda and salt. Add the dry ingredients to the wet, and whisk just until moistened.
- Let the batter rest for a couple of minutes while you preheat the griddle to between 310-315 degrees (Fahrenheit).
- Use a 1/4 cup measuring cup to portion the batter onto the griddle, leaving enough room for the pancakes to spread. Cook the pancakes on one side until golden brown underneath, and you can easily flip them over, then cook on the other side until cooked through.
- Serve hot with soft butter, maple syrup, sliced bananas, chopped almonds and a sprinkling of cinnamon.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Can I use gluten free flour in this recipe?
You can easily make gluten free banana bread pancakes by substituting your favorite measure-for-measure gluten free flour for the all-purpose flour.
How can I make these pancakes vegan?
Yes, you can absolutely make these pancakes vegan.
- Instead of the buttermilk, use your favorite non-dairy milk, and add 1 tbsp vinegar to make up for the acidity of the buttermilk.
- Replace the melted butter with vegan butter, coconut oil or vegetable oil.
- Replace the egg with 1/4 cup unsweetened applesauce.
Can I use whole wheat flour instead of white flour?
Pancakes are delicious made with whole wheat flour, which gives them a hearty, wholesome texture and flavor. I don’t recommend replacing all the all-purpose flour, or the pancakes won’t hold together as well, but you can replace up to 50% of the all-purpose flour with whole wheat flour.
What can I use if I don’t have buttermilk?
Buttermilk is acidic, which tenderizes the pancakes, as well as reacts with the baking soda to make the pancakes rise light and fluffy. If you don’t have buttermilk, stir 1 tbsp vinegar into 1 cup of whole or lowfat milk, then let it sour for 10 minutes before adding to your batter.
Should I cook pancakes at high or low heat?
If you cook your pancakes on too high of a heat setting, they’ll get too dark and crispy on the outside with underdone middles. If the heat is too low, they can end up tough. I have an electric griddle with a temperature setting, and I usually set it to around 310-315 degrees Fahrenheit (and never hotter than 325). A moderate temperature evenly browns the outside of the pancake while allowing them to cook through in the middle.
Why are my pancakes mushy and under-cooked in the middle?
Your heat was likely too high, so they overcooked on the outside before they were able to cook through in the middle. Try lowering the heat to a more moderate temperature.
What should I do if I don’t have a griddle for cooking pancakes?
A nonstick electric griddle with a temperature setting is certainly convenient for cooking pancakes evenly and perfectly. If you don’t have one, though, use your largest non-stick skillet and grease it with butter or non-stick spray. You’ll probably only be able to cook 2-3 pancakes at a time, since a skillet has a much smaller surface area than a griddle.
How do I keep the pancakes warm?
You can either serve the pancakes hot off the griddle as fast as you can make them, or keep them warm in the oven while you cook all the batter. Preheat the oven to 200 degrees F, line a baking sheet with parchment paper, and place the cooked pancakes on the baking sheet in the oven while you cook the rest of the pancakes.
How should I store and reheat leftover pancakes?
Leftover pancakes are delicious for breakfast the next day! You can keep them in an airtight container and refrigerate them for three days, or wrap them in plastic and freeze the pancakes for 3-6 months.
To reheat leftover pancakes, either warm them in the microwave for a soft pancake, or in the toaster for a crispy pancake.
What should I serve with banana bread pancakes?
My favorite way to serve these pancakes is with softened butter, pure maple syrup, more sliced bananas and crunchy chopped almonds. A sprinkling of cinnamon enhances the flavor of the banana bread.
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High Altitude Banana Bread Pancakes (Banana Almond Pancakes)
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Non-stick Griddle
Ingredients
- ¾ cup mashed, over-ripe bananas (about 2 medium/large bananas)
- 1 cup buttermilk
- 1 large egg
- 2 tbsp unsalted butter, melted
- ½ tsp vanilla extract
- ½ tsp almond extract
- ¼ cup dark brown sugar, lightly packed
- 1 ½ cups all-purpose flour, spooned and leveled
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp baking soda
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ cup almonds, roughly chopped, for garnish
- softened butter, pure maple syrup, and sliced bananas, for serving
Instructions
- In a bowl, mash the bananas as smoothly as you can, then whisk in the buttermilk, egg, melted butter, vanilla and almond extracts, and brown sugar. It's okay if there are small lumps of banana all throughout.
- Separately, whisk together the flour, spices, baking soda and salt. Add the dry ingredients to the wet, and whisk just until moistened.
- Let the batter rest for a couple of minutes while you preheat the griddle to between 310-315 degrees F.
- Use a 1/4 cup measuring cup to portion the batter onto the griddle, leaving enough room for the pancakes to spread. Cook the pancakes on one side until golden brown underneath, and you can easily flip them over, then cook on the other side until cooked through.
- Serve hot with soft butter, maple syrup, sliced bananas, chopped almonds and a sprinkling of cinnamon.
These banana pancakes are “THE MOST DELICIOUS” pancakes I have ever had! Thank God for Curly Girl Kitchen and her High Altitude recipe knowledge! 🙂